As one of the oldest man-made foods in existence, everyone has an opinion on the best way to bake bread – from the type of flour used to tried-and-tested methods of kneading to time spent in the oven.
So, I’m curious to know what Chris Robinson – co-founder of Chalk Hills Bakery – has to say on the matter.
“The secret to a good loaf is time – and a little bit of patience,” he says.
“Bread is all about slow-motion. Here at Chalk Hills Bakery, we make all our bread by hand using long-fermenting, traditional methods. This slower process maximises the full potential of the flour and is what makes our bread look and taste outstanding. For example, our sourdough loaves take 24 hours. You just can’t rush bread. In our case, we also use organic flour and all our ingredients are entirely natural.”
Celebrating its 10th anniversary this year, the business began when Chris and his wife Rosie took a lease on the kitchen at Priory Farm in Nutfield.
Both with a background in hotel management, which was also how they met, their dream was to set up an independent artisan bakery.
Although not bakers themselves, they employed a talented team who could – and they haven’t looked back since.
Today, having expanded into larger premises in Horley, they produce 10 varieties of bread – from sourdoughs and ryes to bloomers.
Then there’s their delicious range of pastries. From croissants and pain-aux-raisins to cinnamon buns, there’s sure to be something to tantalise the taste-buds.
As well as delivering around Surrey, to cafés, pubs, hotels and schools, their products are also available to buy at Priory Farm Shop in Nutfield, Kingfisher Farm Shop near Dorking and The Shop at Strood Green – to name but a few.
Then, of course, there’s their fantastic little shop and café in Reigate.
“We are very lucky to have such great, loyal customers in our shop in Reigate,” says Chris, who heads up the wholesale side of the business while Rosie runs the retail side.
“It’s a buzzy and busy little place and we’re very proud of it. Our bakery products are unique and, as we make everything ourselves, local.
“In addition, we also have a hot-food menu, which includes Poached Eggs with crushed Avocado on Sourdough, and sandwich boards on the wall. We serve great coffee, too.”
Long-time members of Local Food Britain, the couple are also vibrant contributors to the Surrey foodie community and work with a number of local suppliers.
“We buy our ham and sausage meat from Hill House Farm in Newdigate; jams and marmalades from Debbie in Leigh; and chutney and chilli jam from Two Many Cooks in Brockham,” says Chris.
“We also supply the Dorking Food Float who do such a great job in promoting local produce.”
So, finally then, if we were going to try just one of their Surrey breads, which would Chris recommend?
“Our unsung hero is a mix of rye and wheat flour that we call a Light Rye with Sunflower Seeds,” he says. “It’s got a small amount of baker’s yeast in it and I think it’s very nice. But then you can’t beat a real sourdough...”
- This article originally appeared in Local Food Britain's monthly Meet the Producer food and drink column in Surrey Life magazine.
Tags: bread
Baking
